Relating food composition data to iron availability from plant foods

Correlation studies were performed relating iron availability estimated in vitro using a simulated digestion system to the concentration of protein, sugar, fibre, phytate, ascorbate and citrate in 33 different plant foods. Protein, sugar and fibre showed no significant correlation with iron availability. Phytate was significantly negatively correlated with diffusible iron in cereals, legumes and nuts. Both ascorbate and citrate were highly positively correlated with diffusible iron in vegetables and fruits. It is concluded that iron availability may be related on a quantitative basis to certain components of plant foods.